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Pasta Fazool with Brown Rice Elbows, Kidney and Pinto Beans, and Veggies

From all-creatures.org
Vegan - Vegetarian Recipe Book
How Mary and Frank and Friends Eat

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Pasta Fazool with Brown Rice Elbows, Kidney and Pinto Beans, and Veggies

Ingredients

Pasta Fazool with Brown Rice Elbows, Kidney and Pinto Beans, and Veggies 1 lb. Brown Rice Elbows, whole grain
1 lb. Kidney Beans, dry
1 lb. Pinto Beans, dry
2-3 lbs. Cabbage
2 lbs. Onions
1 lb. Carrots
1 lb. Corn Kernels, frozen
1 lb. Peas, frozen
1 - 28-oz. can Crushed Tomatoes
2 - 6-oz. cans Tomato Paste
3-4 tbsp. Oregano, dried
1/2 tsp. Fennel Seed, whole
Hot Sauce or Cayenne Pepper, to taste
(To enlarge the photo of the pasta fazool with beans and veggies, click on the photo or link)
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Preparation

This recipe makes enough for 8-10 adult servings, and is great for leftovers.  We like to cook in larger quantities so we don't have to cook our main meals every day.  Store the leftovers in the refrigerator in a covered dish, pot, or other container.  We warm the leftovers in bowls in the microwave oven.

We usually begin in advance by cleaning and washing the kidney and pinto beans.  They can either be cooked with 10 cups of water in a slow cooker on low heat in about 8 hours or on the stovetop in a pot in about 3-4 hours.  If cooking in a pot on the stove, bring the water to a boil on high heat and then reduce the heat to simmer until the kidney and pinto beans are tender.

When the beans are cooked, we place a large soup pot on the stove top and bring 1/2 gallon of water to a boil.

While the water is heating, wash and clean the fresh veggies, and peel the carrots and onions, and shred or cut them into medium to small pieces.

Place the frozen corn and peas to the water in the soup pot, and mix well to make sure the veggies are not sticking together.

Add the cut or shredded veggies to the pot with the fennel seeds, oregano, crushed tomatoes, and hot pepper, mix well. When the water begins to boil again, reduce the heat to simmer until the onions become semi-translucent, and the veggies are tender to your taste.

When the veggies are tender, add the brown rice elbows and mix well; cook for about 8-10 minutes, mixing ever minute or two, until the elbows begin to get tender.

Add the cooked kidney and pinto beans, tomato paste, and mix well on simmer or low heat to keep the contents warm.

By this time the brown rice elbows should also be fully cooked; if not, cover the pot, turn the heat off, let stand for several more minutes until the elbows are tender to your taste.

Serve and enjoy with a large tossed salad.

Ingredients Information

Beans, Kidney
Beans, Kidney
Beans, Pinto
Beans, Pinto
Cabbage, Green
Cabbage, Green
Carrots
Carrots
Corn, Frozen
Corn, Frozen
Fennel Seeds
Fennel Seeds
Onions, Yellow
Onions, Yellow
Oregano, Dried
Oregano, Dried
Pasta, Elbows, Whole Grain Brown Rice
Pasta, Elbows, Whole Grain Brown Rice
Peas, Green Frozen
Peas, Green Frozen
Pepper - Hot Red, ground (Cayenne)
Pepper - Hot Red, ground (Cayenne)
Pepper Sauce - Hot Red
Pepper Sauce - Hot Red
Tomatoes, Crushed
Tomatoes, Crushed
Tomato Paste
Tomato Paste
Love!
It makes everything taste better.

Utensils and Equipment Information

Crock Pot
Crock Pot
Food Processor
Food Processor
Knives
Knives
Measuring Cup, Liquid
Measuring Cup, Liquid
Measuring Spoons
Measuring Spoons
Peeler, Vegetable
Peeler, Vegetable
Pot, Glass
Pot, Glass
Pot, Large Stainless Steel
Pot, Large Stainless Steel
Spoon, Large Mixing
Spoon, Large Mixing
A Loving Cook:
He or she makes everything taste better!